Originally Posted by BJBrewer
I have been wanting to brew a lager or bock beer for some time now. I got me a frige that gets down into the 40s. I have brewed lots of ales, but my question is how do I go about getting the wort cooled down to a point were I can pitch the yeast. I have a chiller, but I live in arizona were the cold water form the hose is like 80 deg! If I can chill my wort down to the 80 deg and then transfer it to a primary, pop in the frige, let it chill down to the proper lager temp. 50s-60s? Then dump the yeast? let it ferment in the frig and then transfer it to a secondary? I have some something about a rest period at room temp. Just seems like so much work! Can some one help me ou? Thanks for much!
I to live in AZ. This is how I used to do my lagers......now I have a 3rd freezer on a controller at 52 degrees so I don't have to do it in the one fridge anymore. Before that:
If you have a wort chiller, take a couple of twists of your garden hose and loop them in an ice chest. Dump a couple of bags of ice in it, and fill with water. Your hose water will get chilled down nicely on it's way to the wort. This will get you to 65 degrees pretty easily.
Once in the fermenter, I'd cart it to the fridge and put it in. My fridge stayed at 44 degrees. I'd pitch the yeast, and the activity of the yeast would keep the wort at 50 to 60 for a couple of days.....I'd leave it in the fridge for about a week or so, maybe 10 days. Bring it out, let it warm to room temp for 24 hrs (if you secondary, you'd rack it following this) for your diacytel rest, then put it back into the fridge for a month or two of lagering.